Crock Pot Cocktail: Pumpkin Spiked Hot Cocoa
Per usual with Virginia weather, the seasons changed overnight. On Sunday I was slathered in sunblock on the James River, and two days later, I'm enthusiastically hoping a sweater still fits. And it feels wonderful! Not just the fact that the sweater fit. I'm talking about all of it. The crisp, clean air, the cozy throw blankets, the smell of wood smoke. Sigh.
The latest online cooking class from Ladles and Linens got me even more in the spirit. Sweet, sweet Sarah made Hot Coconut Milk Punch (pictured below). For anyone who hasn't joined the party, these cooking classes on Facebook are free - one of the silver linings of COVID-19.
While we're all feeling warm and fuzzy, I'd love to share a crock pot cocktail recipe. Pumpkin Spiked Hot Cocoa! It's creamy and delicious, and when made in a crock pot, a real crowd-pleaser. I'm a big fan of ready-made cocktails for guests. In the summer they're in iced pitchers and when it's cold out: the crock pot. No muss, no fuss, and more time to relax.
Note: If you are hosting underage visitors or non-drinkers, skip the vodka and this is good to go!
What you'll need:
- 2 cups heavy cream
- Put the slow cooker on low
- Mix in all the ingredients (except the chocolate chips)
- Whisk until smooth, then add in the chocolate chips
- Cook on low for at least 2 hours, until the chocolate chips are fully melted
- Whisk again and serve with marshmallows or whipped cream dusted with pumpkin pie spice
Enjoy! As evidenced by the below photo, my sister (pictured right) and I really get into the autumn spirit. Bonfires, hayrides, the whole bit. I can confirm that a simmering crock pot of goodness was responsible for the bottom two photos!